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Deep Chocolate Layer Cake with Marshmallow Mint Buttercream
Dark chocolate layers with a fluffy marshmallow mint buttercream in between make a beautiful cake for any celebration. Use pink coloring to make this for Mother's Day
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
Ingredients
Cake
5
eggs
2 ¼
cups
of sugar
2
teaspoons
vanilla
2
teaspoons
baking powder
1 ¾
cup
flour
½
cup
dark cocoa powder
Marshmallow Mint Buttercream
1
cup
room temperature butter
1
(7-ounce) jar marshmallow creme
2
cups
powdered sugar
2
teaspoons
mint extract + 2 tablespoons heavy
cream
OR 2 tablespoons peppermint schnapps
Food color as desired
Ganache
8
oz
bittersweet chocolate
, finely chopped
1
cup
heavy
cream
Instructions
Cake
IMPORTANT: HAVE ALL INGREDIENTS AT ROOM TEMP!
Preheat oven to 400F
Grease a 15 ½ x 10" jelly roll pan then line with waxed paper and grease again.
Beat
the eggs in a stand mixer util they are foamy.
Add the sugar and then
beat
on high until they are thick and have tripled in volume - about 6 -8 minutes
Add vanilla
Mix the flour, baking powder, and cocoa together.
Fold
it carefully into the egg mixture.
Spread in the pan and smooth the top.
Bake for 15 to 20 minutes.
Remove from oven and invert the pan on a piece of waxed paper.
Remove the waxed paper on the bottom of the cake and let cool.
Marshmallow Mint Buttercream
Beat
the butter and marshmallow
cream
together.
Add the powdered sugar and flavoring.
Beat
on high until light and fluffy.
You may need a bit more or less confectioner's sugar for the right consistency. It's easier to spread if you chill it a little.
Ganache
Heat the
cream
just to boiling.
Remove from heat and add the chocolate.
Stir until it is smooth and shiny.
Use to cover the cake while the ganache is warm.
Assembly
Trim the hard edges of the cake all the way around (about ¼ - ½ inch)
Cut the cake horizontally into four, even layers.
Place the first layer down on the waxed paper.
Spread with ⅓ of the filling.
Top with the next layer and push down slightly.
Repeat until the last layer is on top.
Gently push down to secure layers and refrigerate for at least an hour or two.
Just before serving pour the warm ganache over the cake.
Using a very long cake spatula move the cake from the waxed paper to a serving dish.